[Healthy Takeaway] Pork & Konjac Mie Goreng
with Veggies, Chilli & Fried Egg
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Green Beans
1 packet
Sriracha
(May be present: Soy.)
2
Garlic
1 sachet
Crispy Shallots
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
250 g
Pork Mince
1 packet
Konjac Noodles
1
Long Chilli
1
Carrot
Cooking Steps
• Finely chop garlic. Trim and halve green beans. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Thinly slice long chilli (if using). Drain and rinse konjac noodles.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add garlic and Asian greens, stirring until wilted, 1-2 minutes. • Add cooked veggies, kecap manis, sriracha, low-sodium soy sauce and the vinegar. • Remove fom heat, then stir through noodles, until comobined. Season to taste.
• While the mince is cooking, in a small frying pan heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Season. • Divide pork & konjac mie goreng between bowls. • Top with fried egg, crispy shallots and chilli. Enjoy!
